You either have JavaScript turned off or an old version of Flash Player installed. Please turn JavaScript on or update your Flash Player.
Making soup
How to make a basic soup that you can adapt to the ingredients you have.
Points to remember
- Fry ingredients that need to be softened before simmering with stock (such as onions, garlic, spices) in enough oil until soft. Add main vegetables and add enough hot stock just to cover them.
- Bring to the boil then simmer until the veg is tender.
- Blend as required, using a handblender or carefully pouring into a worktop blender. Season well.
Useful tips
- Be careful when blending hot liquids - they can splash back onto you if the blender is used incorrectly.
- If the soup is too thick, add a little more stock, water, milk or cream and blend again to recombine.
- The soup can be cooled, stored in the fridge for up to two days and then reheated (try not to boil it).
More soup recipes
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Search Good Food
